Quick Re-fried Black Beans with Pumpkin & Tortillas

Arrived home last night after extended holiday travels.  So nice to be back to my kitchen!! Had great fun, but waaaaay too many restaurant meals.  Came home to an almost empty larder, and with three hungry kids I had to improvise a little at breakfast.  Found corn tortillas and cheddar cheese in the freezer, a can of vegetarian re-fried black beans in the pantry.  Beans and tortillas? Not quite enough. But wait, is that a can of pumpkin pureé? Hmmm…

1 T. butter
Small clove garlic, minced
1-2 T. ground chili powder
15 oz. can re-fried black beans
1 c. pumpkin pureé
3 T. ketchup
3 T. shredded cheddar cheese ( or to taste)

Put butter in a glass pie plate and place in oven. Turn oven on to 375°F. When butter has melted, add garlic and chili powder and return to oven to warm, about 2 minutes. Remove from oven and add beans, pumpkin puree, and ketchup to pan. Mix well. Spread to an even layer and sprinkle with cheese. Bake 20-25 minutes or until bubbly. Serve with steamed corn tortillas.

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